In a skillet over medium heat, cook the bacon slices until crispy. Transfer to a plate lined with paper towels to drain excess grease.

In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and pepper.

In the same skillet used for bacon (if desired, use the bacon fat for added flavor or butter), crack the eggs and cook to your preference (fried, scrambled, or poached). Season with salt and black pepper.

Toast the bread, then spread with butter.

Brew and prepare the coffee to your liking.

Serve the eggs with arugula salad, toast, bacon, raspberries, and coffee.